Chausiubao
Senior Cook
I was wondering, does anybody have any experience working with bread made entirely from whole wheat flour?
I made some french bread with whole wheat flour, and for some reason the gluten network refused to form. I seriously kneaded it for 45 minutes. After the first few minutes, I tested the the dough with the window pane test, but it wasn't good enough and still tore, so I kneaded for another 10 minutes, and this continued until the membrane sort of formed, and given that 45 minutes had gone by, I decided to just let it ferment and see what happened after the bake.
My recipe was,
Sponge
2 C. Whole Wheat Flour
1 1/2 C. Water
1/2 Tsp. Yeast
Dough
Sponge
2 C. Whole Wheat Flour
1 Tsp. Yeast
1 Tsp. Salt
The sponge fermented for 22 hours before I used it, and the dough I let ferment in the fridge overnight, 11 hours I think.
So mainly my question is, is the gluten in whole wheat flour harder to develop then in regular white bread flour? How do you knead your dough?
I made some french bread with whole wheat flour, and for some reason the gluten network refused to form. I seriously kneaded it for 45 minutes. After the first few minutes, I tested the the dough with the window pane test, but it wasn't good enough and still tore, so I kneaded for another 10 minutes, and this continued until the membrane sort of formed, and given that 45 minutes had gone by, I decided to just let it ferment and see what happened after the bake.
My recipe was,
Sponge
2 C. Whole Wheat Flour
1 1/2 C. Water
1/2 Tsp. Yeast
Dough
Sponge
2 C. Whole Wheat Flour
1 Tsp. Yeast
1 Tsp. Salt
The sponge fermented for 22 hours before I used it, and the dough I let ferment in the fridge overnight, 11 hours I think.
So mainly my question is, is the gluten in whole wheat flour harder to develop then in regular white bread flour? How do you knead your dough?